मसालेदार चना 🏻 ₹20/- plate
मसालेदार चना 😋👌🏻 ₹20/- plate is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Flavourful Feeds on YouTube.
Prep: 8 hrs 15 min | Cook: 1 hr 15 min | Total: 9 hrs 15 min
Cost: $16.20 total, $4.05 per serving
Ingredients
- 1 cup Dried Desi Chickpeas (soaked overnight, drained and rinsed)
- 2 pieces Potato (medium waxy potatoes, diced 1‑inch cubes)
- 2 pieces Onion (large, finely chopped)
- 2 pieces Tomato (large, pureed or finely chopped)
- 2 pieces Green Chili (slit lengthwise, seeds removed for less heat if desired)
- ½ cup Peas (fresh or frozen)
- 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
- 2 tablespoons Chole Masala (store‑bought Indian chickpea spice blend)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala
- to taste Salt
- 3 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
- 1 tablespoon Tamarind Paste (for tangy chutney)
- 1 teaspoon Jaggery (or brown sugar)
- ½ teaspoon Roasted Cumin Powder
- 2 tablespoons Sev (crispy gram‑flour noodles for garnish)
Instructions
Soak the Chickpeas
Rinse 1 cup dried desi chickpeas, place them in a large bowl, cover with plenty of water and let soak for at least 8 hours or overnight.
Time: PT8H
Prepare Tangy Tamarind‑Date Chutney
In a small saucepan combine 1 tbsp tamarind paste, 1 tsp jaggery, ¼ cup water, a pinch of salt, roasted cumin powder and a pinch of red chili powder. Simmer over medium heat for 5‑7 minutes until slightly thickened, then set aside.
Time: PT10M
Temperature: Medium heat
Cook the Chickpeas
Drain the soaked chickpeas and transfer to a pressure cooker. Add 3 cups water and a pinch of salt. Close the lid and cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes before opening.
Time: PT30M
Temperature: High pressure
Build the Curry Base
Heat 3 tbsp oil in a large pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds. Add the chopped onions and sauté 5 minutes until golden brown. Stir in 1 tbsp ginger‑garlic paste and the slit green chilies; cook 1 minute. Add the pureed tomatoes and cook 5 minutes until oil separates from the masala. Sprinkle in turmeric, red chili powder, and 2 tbsp chole masala; stir for 30 seconds. Add diced potatoes and peas, mix well for 2 minutes. Pour in the cooked chickpeas with ½ cup reserved cooking liquid, bring to a boil, then reduce to a gentle simmer for 15 minutes until potatoes are fork‑tender. Finish with 1 tsp garam masala and salt to taste.
Time: PT30M
Temperature: Medium heat
Finish and Garnish
Stir the prepared tangy chutney into the curry, adjust seasoning, and let it heat through for 2 minutes. Transfer to a serving bowl and sprinkle 2 tbsp sev on top just before serving for crunch.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 8 g
Dietary info: Vegan, Gluten‑free, Dairy‑free, High‑protein
Allergens: Legumes (chickpeas), None other
Ingredient Substitutions
- Instead of Dried Desi Chickpeas: Canned chickpeas (1½ cups, drained)
- Instead of Potato: Sweet potato, Yam
- Instead of Onion: Shallots
- Instead of Tomato: Canned crushed tomatoes (½ cup)
- Instead of Green Chili: Jalapeño, Serrano pepper
- Instead of Peas: Edamame, Green beans (chopped)
- Instead of Ginger‑Garlic Paste: Minced fresh ginger and garlic (½ tsp each)
- Instead of Chole Masala: Homemade blend of coriander, cumin, fennel, amchur, and garam masala
- Instead of Red Chili Powder: Paprika (for milder heat)
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Vegetable Oil: Ghee, Sunflower oil
- Instead of Tamarind Paste: Lemon juice (1 tbsp)
- Instead of Jaggery: Brown sugar
- Instead of Sev: Pappadam crumbs
Equipment Needed
- Pressure Cooker
- Large Heavy‑Bottomed Pot
- Blender or Food Processor (optional)
- Chopping Board
- Chef Knife
- Wooden Spoon
- Ladle (optional)
- Measuring Cups and Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Soaking the chickpeas overnight ensures they cook evenly and become soft.
- Pressure cooking the chickpeas to the right tenderness is essential for a creamy texture.
- Achieving oil separation in the tomato‑onion masala indicates the base is properly cooked.
- Adding the tangy chutney at the end balances the flavors without over‑cooking the acidity.
Chef Tips from the Video
- Toast the cumin seeds until fragrant for an extra depth of flavor.
- A pinch of smoked paprika in the masala adds a subtle smoky note.
- For extra crunch, fry a handful of sev in a dry pan for 30 seconds before sprinkling.
Troubleshooting
Chickpeas remain hard after cooking.
Ensure they were soaked for the full 8 hours and add an extra 5‑10 minutes of pressure cooking. A pinch of baking soda can also help soften them.
Curry is too watery.
Simmer uncovered for a few more minutes to reduce, or stir in a teaspoon of cornflour slurry (cornflour mixed with water).
Curry is overly spicy.
Add a splash of coconut milk or a teaspoon of sugar to balance heat, and reduce the amount of green chilies next time.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer‑safe bags for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Not recommended; the dish contains cooked legumes and should be kept chilled.
Make-Ahead Tips
- Prepare the tamarind‑date chutney a day ahead; it keeps well refrigerated.
- Cooked chickpeas can be stored separately and added to the curry when needed.
- Sev stays crispest if stored in an airtight container and added just before serving.
Frequently Asked Questions
What is the cultural significance and history of chole (chickpea curry) in North Indian cuisine?
Chole is a staple of North Indian street food and home cooking, originating from Punjabi and Delhi regions. It reflects the agrarian tradition of using legumes as a protein source and is celebrated for its robust spices and hearty texture.
What are the traditional regional variations of chole in Indian cuisine?
In Punjab, chole is often served with fried bhature; in Delhi, it is paired with fluffy kulchas. Coastal versions may add coconut milk, while Gujarat adds a hint of sweetness with jaggery. The core ingredients stay the same, but spice blends and accompaniments differ regionally.
How is chole traditionally served in Punjabi households?
Punjabi families typically serve hot chole with deep‑fried bhature, accompanied by sliced onions, pickles, and a side of fresh lemon. It is a festive dish for celebrations and weekend meals.
During which Indian festivals or celebrations is chole commonly prepared?
Chole is a favorite during festivals like Diwali and Holi, as well as on special occasions such as weddings and birthday parties, because it can be made in large batches and feeds many guests.
How does chole fit into the broader Indian vegetarian cuisine tradition?
Chole showcases how legumes are transformed into flavorful main dishes, complementing other vegetarian staples like dal, paneer, and vegetable curries, thereby providing essential protein in a largely plant‑based diet.
What are the authentic traditional ingredients for chole versus acceptable modern substitutes?
Traditional chole uses desi chickpeas, dried mango powder (amchur), and whole spices like cumin and bay leaf. Modern cooks often replace amchur with lemon juice and use canned chickpeas for convenience, which still yields a tasty result.
What other Indian dishes pair well with this spicy chole with potatoes, peas, and tangy chutney?
It pairs perfectly with soft bhature, buttery naan, or plain basmati rice. Side dishes like cucumber raita, sliced onions with lemon, and a fresh green salad balance the heat.
What makes this chole recipe special or unique in Indian cuisine?
The addition of peas and potatoes adds texture and sweetness, while the tangy tamarind‑date chutney introduces a bright sour note that distinguishes it from standard chole recipes.
What are the most common mistakes to avoid when making this chole at home?
Common errors include under‑soaking the chickpeas, not allowing the tomato‑onion masala to release oil, and adding the chutney too early, which can dull its tanginess. Follow the critical steps to ensure proper texture and flavor.
How do I know when the chole is done cooking and the potatoes are perfectly tender?
The chickpeas should be soft but not mushy, and a fork should slide into the potatoes easily. The gravy should coat the back of a spoon and have a glossy sheen; if it looks watery, simmer a few minutes longer.
Can I make this chole ahead of time and how should I store it before serving?
Yes, the curry improves after a few hours as flavors meld. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel Flavourful Feeds specialize in?
The YouTube channel Flavourful Feeds specializes in approachable, flavor‑focused home cooking videos that blend traditional world cuisines with modern techniques, often highlighting vegetarian and vegan options.
How does the YouTube channel Flavourful Feeds' approach to Indian cooking differ from other Indian cooking channels?
Flavourful Feeds emphasizes quick, pantry‑friendly adaptations and clear visual step‑by‑step guidance, whereas many Indian channels focus on elaborate, festival‑style preparations. This channel aims for everyday home‑cook practicality.
Last updated: September 6, 2026
